Pumpkin Apple Muffin Recipe

2 1/2 cups all purpose flour
2 1/2 cups quinoa flour
1/4 cup ground flax seed
3 1/2 cups sugar
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
4 eggs
2 cups canned pumpkin
1 cup oil
2 cups peeled tart apples, cut into small chunks
2 cups chopped walnuts

In a large bowl, combine the first ten ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake muffins for the allotted time or until a toothpick inserted into the center of the Pumpkin Apple Muffin comes out clean. Cool muffins for 8 minutes before removing them from the pan.

Store Pumpkin Apple Muffins in a air tight container, or freeze up to 4 weeks.